Remove the chicken from the egg mixture, shaking off any excess. Place the flour, paprika, granulated garlic and salt in a large resealable plastic bag. Lower the oven to 325 degrees F.įinish the chicken: Fill a large cast-iron pan halfway up with oil and heat to 350 degrees F on medium-high heat. Invert the biscuits onto the rack, then cover loosely with aluminum foil to keep warm while you fry the chicken. Bake, brushing with the remaining 1 tablespoon of melted butter halfway through, until golden brown on top and cooked through, 20 to 25 minutes. Using a bench scraper or butter knife, cut the dough evenly into 4 squares. Brush the top with 1 tablespoon melted butter. Evenly and gently press the dough into the prepared pan. Knead the dough in the bowl, turning 5 to 7 times. Gently stir the buttermilk into the flour mixture until it comes together.
Work the shortening into the flour with your fingers or a dough cutter until there are no large lumps. Brush a metal 8-inch square baking pan with 1 tablespoon of the melted butter. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.įor the biscuits: Position an oven rack in the middle of the oven and preheat to 425 degrees F. Add the chicken breasts and turn to coat. For the chicken: Whisk together the milk, salt, hot sauce, pepper and eggs in a large mixing bowl.
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